Recipe: Chickpea, vegetable and coconut curry
How to Make:
- Heat oil in a saucepan over high heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic, ginger, chilli, spices and curry leaves. Cook, stirring, for 1 minute.
- Add stock and milk. Bring to boil. Add carrot and chickpeas. Reduce heat to low. Cover. Simmer, stirring occasionally, for 10 minutes.
- Add broccoli and peas. Simmer, covered, for 5 minutes or until vegies are just tender. Divide among plates. Serve with quinoa, yoghurt and pappadums. Top with coriander.
Time for preparing:
30 min.
Servings:
4
Ingredients:
- 2 teaspoons olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 2 teaspoons finely grated ?fresh ginger
- 1 long green chilli, deseeded, finely chopped
- 2 teaspoons brown mustard seeds
- 2 teaspoons curry powder
- 10 fresh curry leaves
- 375ml (1 1/2 cups) Massel vegetable liquid stock
- 125ml (1/2 cup) reduced-fat coconut milk
- 300g carrots, peeled, cut into 1cm pieces
- 400g can chickpeas, rinsed, drained
- 350g broccoli, trimmed, cut into florets
- 150g (1 cup) frozen peas
- 2 cups steamed quinoa, to serve
- 1/4 cup natural yoghurt, to serve
- 4 pappadums, microwaved, to serve
- Fresh coriander leaves, to serve
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